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Malabar Chicken Peralan | Kerala Style Kozhi Peralan Roast

Malabar Chicken Peralan or Kozhi Peralan as is known regionally is a famous dry Chicken Roast from the state of Kerala.

It’s very popular in the Malayali Christian Community but like all traditional recipe everyone has their own versions of it.This recipe is adapted from the famous book Flavours of the Spice Coast by Mrs K. M Mathew.This book was published almost two decades ago and has since been handed to every new bride in the Malabar community.

Malabar Chicken Peralan – Kerala Style Chicken Roast

The first time I made it ,both I and Abhishek were pleasantly surprised with how rounded the flavours were- everything is in a fine balance- the heat from the chillies,the warmth from the spices, the sourness from vinegar.Everything has a role to play and all the spices just sing through in cohesion.

Malabar Chicken Peralan – Kerala Style Chicken Roast

As suggested by the name, this is a dry chicken preparation.We usually eat it with either Dal and Rice or Bisibela Bhat or plain chapattis with a curry on the side.

Tricks and Tips to make the best Chicken Peralan

The first trick I have used it not actually a trick at all but common sense.I remove or sideline the onions before adding the chicken so that it can char nicely without over cooking and burning the onions.This way the chicken gets a beautiful brown colour on it.This step is especially necessary if you are using chicken with skin so that the skin can be rendered.

Malabar Chicken Peralan – Kerala Style Chicken Roast

Chicken to be used

I have used chicken drumsticks but you can use normal curry cut chicken for this too.If you are serving this as a starter I would use chicken breast instead which would half the cooking time.

I daresay this can be made with whole chicken too but that it’s a bridge I haven’t crossed yet.